Toppings for Margherita pizza
- Tinned chopped tomatoes
- Fresh mozzarella cut in a half-moon shape
- Fresh basil
- Fresh grated parmigiano (parmesan)
- Extra virgin olive oil, sea salt and oregano
First, crush the tomatoes by hand and then add a bit of sea salt, oregano, and basil leaves.
To stretch out the dough, add a bit of flour (avoid using too much) and get your fingers on the dough and start pounding all the way around.
If you are using a domestic oven, my suggestion is to cook the base at 250°C.
Add a bit of olive oil first and cook for about two minutes. Then add the tomato sauce, with a couple of basil leaves, and put it back in the oven for two more minutes.
Now add the fresh mozzarella and finalise the cooking in the oven for about three more minutes. (If you put all the toppings on the pizza from the first minute of cooking, they will burn and create a bitter taste.)
Buon appetito, and enjoy your pizza!